Instant Pot Sriracha Chicken Tacos
These Instant Pot Sriracha Chicken Tacos are a healthy and delicious 30-minute meal idea served with homemade mango and avocado salsa.
Servings: 4 servings
- 1 lb chicken breasts
- 2 cups water
- 3 tbsp Sriracha
- 2 tbsp honey
- 1 tbsp lime juice
- 1 tsp salt
- 12 corn or mini flour tortillas, microwaved 20 seconds
- 1 mango, diced
- 1 avocado, diced
- 1 cup cherry tomatoes, sliced in half
- 1 small red onion, diced
- 1/3 cup cilantro, finely chopped
- 2 tbsp lime juice
- 1/2 tsp salt
Add chicken and water to Instant Pot. Cook on high pressure for 3-6 minutes (the larger the breast, the longer the cook time). Instant Pot will take about 10-15 minutes to pre-heat and then the 3 minutes to cook. When complete, press cancel and do a quick release of the steam, waiting until the pressure gauge drops back down and the lid is safe to open.
Meanwhile, mix all ingredients for mango salsa together.
Remove chicken from Instant Pot and let cool slightly before shredding. Add back into Instant Pot after draining water. Toss chicken with sriracha, honey and salt, mixing well. Add chicken to tortillas, then top with mango salsa and serve!
Calories: 423kcal | Carbohydrates: 55g | Protein: 25g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 52mg | Sodium: 286mg | Potassium: 736mg | Fiber: 9g | Sugar: 8g | Vitamin A: 950IU | Vitamin C: 37.1mg | Calcium: 90mg | Iron: 2.3mg